ABOUT US
Aloha and greetings from Kona on the Island of Hawaii, home of Original Hawaiian Chocolate - the only chocolate of its kind in the world! Beginning in 1997 we have dedicated ourselves to creating the most delicious and unique of chocolates - 100% Hawaiian made and grown. There is something about our volcanic soil, Island showers and tropical Hawaiian sun that blesses the cacao trees with a unique flavor that is world renowned. We are the first producers to grow and process 100% Hawaiian cacao chocolate anywhere on earth. We process only Big Island grown cocoa beans. Our processing factory is completely self-contained, assuring total quality control from the fields to the final chocolate bars. We invite you to experience our exceptionally unique chocolate, grown, harvested, processed and packaged in Hawaii - America’s own. And remember, Chocolate is Aloha! Mahalo, Bob & Pam Cooper.

 

HOMEGROWN, HANDMADE, HAWAIIAN

How Our Cocoa Beans Become Chocolate Bars

It all starts with tiny cacao blossoms. Pollinated flowers develop small pods, which can take 5 months to mature. Ripe cacao pods are brightly-colored and ready for harvest, using hand pruners and extendable sickles. Harvested pods are cut open to extract the raw cocoa beans, which are collected in buckets and weighed. Raw cocoa beans are fermented for 6-8 days in special “sweat boxes”, where they naturally heat up to 122º and “sweat” off their coatings. The beans are then placed on drying racks in the sun for 22-28 days, until their moisture content reaches 7%.

 

Sun-dried beans are then roasted to lock in their flavor and sent to the winnower, which removes the shell and breaks the beans into bits called nibs. The nibs are ground in the conch for 2 hours, creating a concentrated liquid called cocoa mass. Vanilla and lecithin (an emulsifier) are added, along with other ingredients for dark or milk chocolate. Conching continues for 18 more hours producing a velvety smooth texture. Traveling from the conch through the holding tank, the chocolate arrives at the temperer, where it cools 2-1.2 hours from 120o to 86o. In the temperer, the cocoa butter crystals stabilize, giving the finished chocolate a brisk snap and satin sheen.

 

Each piece of chocolate is hand-poured, then cooled for de-molding and packing. Our unique packaging is perfect for gifts and sharing sweet memories of Hawaii! The hands that pick, process and create our chocolate are often the same ones that carefully pack and ship it to you. Pure Hawaiian goodness - from seedlings to bars of melt-in-your-mouth delight. Since we only produce a limited amount we treat each bar with tender loving care. We're very proud to offer our Original Hawaiian Chocolate for everyone to appreciate this rarest of life's pleasures.

RECIPES

78-6772 Makenawai Street, Kailua Kona, Hawaii 96740